Smoked Salmon Tian, at The Blythswood Square Hotel

Recently I stopped off at The Blythswood Square Hotel for a wee coffee and to get some work done. This is something I do quite regularly, as I always enjoy watching Kenny McGowan's table side manner (and he makes a cracking coffee). Hearing he was leaving, I thought I'd pop up and see how he was.

After an hour or so toiling over my report, he presented me with what has to be one of the best starters I've had in Glasgow. 

The remoulade of crab and lemon was refreshing and crisp, and complimented the cool spinach and leek Vichyssoise. There were three small cubes of crab bisque jelly, which added another element of salt and subtle crab flavours; as well as the salty, crisp salmon skin garnish. 

This cool salmon dish couldn't of been better suited to outstandingly sunny day. The simple combination of flavours amounted to something very special indeed. Well done to the young head chef Morven Gibson, who is evidently getting some great work done behind her pass.

@thechefslarder

Gurnard

Gurnard is a fish that is very much under rated in this country, it can be seen in a handful of restaurants but no where near enough. It's a small bottom feeder that is abundant in and around the British isles, as well as the west coast of Europe. Once used as fish bait, now its used by chefs as a cheap dish that is packed full of flavor.

Recipe:

2 Red Gurnard Fillets

Salt

1/8 Lemon

Choucroute:

1 Jar of Pickled cabbage

1 sliced onion

1 tbl fennel seeds

1 tbl cumin seeds

1 tbl crushed juniper

1 orange zest

30ml duck fat

100ml white wine

10g thyme leaves

Roast Parsley Root:

2 parsley root

30g butter

Salt

Wheat Beer Velouté:

6 sliced shallots

1 clove garlic

50g butter

30ml veg oil

1 bottle of wheat beer

300ml fish stock

300ml double cream.

50ml milk

We'll start off by making the sauce; firstly place the shallot, garlic, butter and veg oil into a medium heated pan and sweat down until everything turns golden brown then add the wheat beer. Reduce by half, add fish stock, reduce by half again. Add the cream, then bring to the boil. Take off the heat, blend and strain the liquid to get rid of all the bits.

For the choucroute, heat a pan and add the duck fat, onions and a little seasoning. Sweat the onions down and add the aromats. After a couple more minutes, add the wine and reduce by half. Add the pickled cabbage and the thyme leaves and heat through.

To roast the parsley root, blanch it in salted water for 4 minutes and then place into a hot pan with a splash of oil, butter and a little seasoning. Roast well until the veg is golden brown. Drain on a cloth.

Pan fry the gurnard fillets in a non stick pan skin side down until almost cooked then flip it into the meat side for 30 seconds, place onto a tray to the side and add a little squeeze of lemon juice.

Place the choucroute into a bowl, place in the parsley root, top with the gurnard. Heat the velouté up and add a dash of milk, foam with a hand blender and top the dish with a few tablespoons of sauce.

This dish can be altered anyway you wish but first,try and stick to the same techniques and you won't go wrong.

@thechefslarder

@cheftemple

Honey & Lavender Macarons

Lavender macarons make me think of my Grandmother house for some strange reason, probably because she's forever hiding sprigs of the gear around the house.. However, this nostalgia does not put us off the great taste that it produces. 

I've decided to take advantage of the fresh flowers that are growing in the garden and make something a little more sexy with them. This recipe can be made a day in advance so if you have a few hours in the evening, this is a great way to use them. It's been a long time since I made these so here goes...

For 56 shells.

100g Ground Almonds

100g Icing sugar

90g Egg white

70g Caster sugar

30g Honey

10g lavender flowers

Sift almonds & icing sugar together to produce a fine powder.

Whisk egg whites until stiff peaks and slowly add your caster sugar, keep whisking until you have a glossy consistency. Add your honey and whisk until you have a stiff, shiny mixture.

Pipe onto greaseproof paper, sprinkle lavender flowers on top and leave for up to an hour so a skin has formed.  Bake in a pre heated fan oven at 140*c for 12/13 minutes. Remove from the tray and cool on a wire rack. Once cool, store in an air tight container in the fridge.

Butter Icing

100g Soft Butter

100g Caster sugar

2 drops of Almond essence.

In a KitchenAid, paddle the butter, sugar & essence all together until you have a light icing. Place into piping bag and pipe your macarons to order.

I hope you enjoy them.

@thechefslarder

@ChefTemple